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The thermal properties of coordination compounds of the composition Cu(NCS)2L2 (whereL=pyridine, 2-, 3- and 4-picoline, and 2,3-, 2,4-, 2,5-, 2,6-, 3,4- and 3,5-lutidine) are dealt with. The thermal decomposition of these compounds begins with the release of the ligandL. The compounds with pyridine derivatives containing a methyl substituent at position 2 show a markedly decreased initial decomposition temperature. It was found that X-ray irradiation caused a reduction of the central atom Cu(II) in the coordination compounds under investigation. X-ray electron spectra data showed the stability of the compounds Cu(NCS)2L2 withL=picoline or lutidine having a methyl substituent at position 2 to be distinctly lower in the surface layers. From the given series, the compounds Cu(NCS)2(pyridine)2 and Cu(NCS)2(3,5-lutidine)2 exhibit an analogous course of thermal decomposition in nitrogen atmosphere up to 600°. The stoichiometries of thermal decomposition are discussed.

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Thermal properties of solid complexes with biologically important heterocyclic ligands

Part IV. Thermal and spectral properties of 2-chloro- and 2-bromobenzoato Cu(II) complexes with nicotinamide and different bonded water molecules

Journal of Thermal Analysis and Calorimetry
Authors: E. Jóna, L’. Lajdová, M. Loduhová, S. Lendvayová, V. Pavlík, J. Moncol’, P. Lizák, and S. C. Mojumdar

.10.003 . 6. Lajdová , Ľ , Jóna , E , Šnircová , S , Miklovič , J , Segľa , P , Pajtášová , M , Ondrušová , D , Mojumdar , SC 2009 Thermal properties of solid complexes with biologically important heterocyclic ligands

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Introduction Thermal properties of organic electrolytes in aqueous and non-aqueous solvents are of great importance for investigations of various kinds of interparticle interactions, solvophobic and structural effects, and

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.6988 . 21. Lopez , C , Briard-Bion , V , Camier , B , Gassi , J-Y 2006 Milk fat thermal properties and solid fat content in emmental cheese: a differential scanning calorimetry study . J Dairy Sci 89 : 2894 – 2910 10

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We describe an application of DSC as an analytical ‘fingerprinting’ method that has been used to characterize the thermal properties of wheat starch in low-moisture, wheat-flour-based baked products, including cookies, crackers, and pretzels. This use of DSC has enabled us to relate starch thermal properties, on the one hand, to starch structure, and on the other hand, to starch functionality, in terms of baking performance and finished-product quality.

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Journal of Thermal Analysis and Calorimetry
Authors: M. R. Ishak, S. M. Sapuan, Z. Leman, M. Z. A. Rahman, and U. M. K. Anwar

thermal properties give significant contribution in understanding the behaviour of their fibres and composites [ 28 – 36 ]. This paper studies the tensile and thermal properties of sugar palm fibres obtained from different heights (1, 3, 5, 7, 9

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The effects of low-density polyethylene or isotactic polypropylene on the thermal properties of ethylene-propylene-diene rubber were examined by using a rheometer and a derivatograph. Pronounced changes in the thermal properties of the rubber were observed as a result of the polyolefin addition.

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The effect of mixed synthetic saturated acids and of cobalt salt of these acids on the thermal properties of peroxide vulcanizates ofcis-1,4-polybutadiene, Europrene cis, has been studied by derivatography.

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Abstract  

The paper presents the results of testing thermal properties and combustibility of butadiene-acrylonitrile rubber vulcanizates with different contents of bounded acrylonitrile: Perbunan NT 1845 and Perbunan NT 3945 from Bayer. The rubbers were cross-linked by means of dicumyl peroxide. Four types of carbon black with different specific surfaces were used as fillers. The test results were obtained with the use the derivatograph, DSC-204 of Netzsch, measurements of flammability by the method of oxygen index and in air. The results of measurements have shown that the thermal stability and flammability of the vulcanizates under investigation are affected by the activity of solid phase and the degree of surface development as well as the flexibility of polymeric chain and the degree of its unsaturation. A clear relationship has been found between the thermal properties and flammability of the cross-linked butadiene-acrylonitrile rubbers.

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Abstract  

The paper presents the thermal properties of fibres made of a modified polyimideamide. The effects of as-spun draw ratio and deformation during the fibre drawing stage on the structure, thermal properties, moisture absorption and tenacity of the obtained fibres have been determined. Based on the findings obtained by the DTA and DSC methods, it has been found that the modification of the polymer under investigation causes its glass transition temperature to decrease through the increase of molecular mobility. At the same time, the heat-resistant fibres with the amorphous oriented structure are characterized by a tenacity of 16 cN/tex, good absorption properties and increased porosity. The thermal stability indices of the examined fibres have been determined on the basis of thermogravimetric curves obtained both under air and inert gas.

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